Let’s talk about a flavor bomb explosion.
If you love Thai flavors and enjoy salmon, these Sweet Chili Salmon Rice Bowls are calling your name, I promise. And this recipe is soooo simple! Especially if you have spicy chili sauce, which is a staple in my kitchen. We use it ALL the time, because we love anything spicy.
These Sweet Chili Salmon Rice Bowls take even LESS than 30 minutes, if you make your rice ahead of time, which makes it perfect for rushed weeknights or Friday night dates in. I keep saying quick recipes are great for weeknights, but then Friday nights I’m tired and just wanna be in sweats after a long weekend, then Saturdays we are off enjoying the outdoors, then Sunday is church and catching up on life – so heck, every day is meant so quick recipes that are mouth-watering good.
So here’s my thing. I like to buy fresh, wild caught salmon. The wild caught part comes from the internet telling me that’s what I need to do to reap all the health benefits and what not. I get it. I do it.
The fresh part comes from what I learned during my Masters of Public Health that convinced me that horrible, terrible, no-good, very bad things grow on meat, fish and vegetables that sit in cases. Thus, I always ask for them to bring me salmon from the back, which hasn’t’ been sitting out.
Unless it comes from Whole Foods. I will buy anything under the light and case from Whole Foods because, you know it’s Whole Foods and when something is the most expensive version on earth it has to be the best. Ha. But seriously, the fish there is so fresh! I always choose to get my salmon from Whole Foods when I can.
- 1 pound salmon filet, cut into chunk
- ½ shredded carrot
- ½ shelled edamame
- a pinch of salt and pepper
- 1 bunch of green onions, sliced into ½ to 1 inch pieces
- ¼ chili sauce, plus extra for topping if desired
- 1 tablespoon honey
- 1 tablespoon coconut oil
- ¼ cup fresh chopped cilantro (we love lots of cilantro)
- 1 tablespoon toasted sesame oil
- 1-2 tablespoon toasted sesame seeds
- 2 limes, sliced
- Cook rice in a rice cooker according to directions.
- Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.
- Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.
- Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.
- Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.
- Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.